This recipe offers a convenient and flavorful way to prepare lasagna, perfect for freezing and cooking in a crockpot.
Cook the ground beef in a large skillet over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened.
Ensure to break up the meat into small pieces for even cooking.
Stir in the tomato sauce and Italian seasoning into the meat mixture. Simmer for 10 minutes.
Taste and adjust the seasoning as needed.
In a mixing bowl, combine the ricotta cheese, eggs, salt, and black pepper until smooth.
Use a whisk for a smoother mixture.
Layer the lasagna in the crockpot: start with a layer of noodles, followed by meat sauce, then cheese mixture, and shredded mozzarella. Repeat until all ingredients are used.
Break the noodles to fit the shape of your crockpot if needed.
Cover and cook the lasagna in the crockpot on low for 6-8 hours.
Avoid lifting the lid during cooking to maintain the temperature.
Serve the lasagna hot, garnished with fresh basil if desired.
Let the lasagna rest for a few minutes before serving for easier slicing.
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